Pandoro Italian Christmas Cake
User Reviews
5
Pandoro Italian Christmas Cake
Description
The preparation starts with making a biga, a pre-ferment with water, yeast, and flour, left to rise slowly. This biga is incorporated into the first dough with additional flour, sugar, and eggs, kneaded extensively to develop structure. After a long rise, a second dough is made by mixing the first dough with more flour, sugars, honey, softened butter, eggs, egg yolk, vanilla, orange zest, and salt. This dough is kneaded and proofed carefully, allowing a slow, steady rise between 68-72°F to achieve the right texture and flavor.
The resulting bread is golden with a tender, soft crumb and the bright aroma of citrus and vanilla. The methodical process ensures the correct development of gluten and the delicate balance of sweetness. It is traditionally enjoyed during Christmas as a celebratory dessert.
For storage, Pandoro should be wrapped tightly in plastic and placed in an airtight bag, preserving freshness for up to 6–7 days at room temperature. Freezing is not recommended as it may affect the texture. Maintaining a slow rise at the recommended temperature range is important for optimal results.
Ingredients
BIGA
- 34 grams water 2½ tablespoons, lukewarm
- 4 grams active dry yeast (1⅓ teaspoons)
- 50 grams all-purpose flour 6 tablespoons
FIRST DOUGH
- biga
- 90 grams all-purpose flour ½ cup + 3 tablespoons
- 20 grams granulated sugar (1¾ tablespoons)
- 1 large egg room temperature; beaten
SECOND DOUGH
- DOUGH first dough
- 170 grams all-purpose flour 1¼ cup + 1 tablespoon
- 90 grams granulated sugar (⅓ cup + 2 tablespoons)
- 10 grams honey (½ tablespoon)
- 140 grams butter ½ cup + 2 tablespoons, softened
- 2 large egg room temperature
- 1 large egg yolk, room temperature
- 1 pinch salt add 1/4 teaspoon if using unsalted butter
- ½ teaspoon vanilla
- orange zest of 1 orange
Instructions
BIGGA
- In a small bowl sprinkle the yeast on top of the water, let it sit for about 5 minutes, stir it together, then add the flour and form a smooth dough. Place the dough back in the bowl and let it rise in a not too warm draft free area for about 1-2 hours or doubled in bulk.
FIRST DOUGH
- In the stand up mixer add the biga, flour, sugar and half the beaten egg. Knead with the dough hook on medium speed until almost combined about 1 minute, then add the remaining beaten egg, knead on medium low speed (#2) for 30 minutes. Move the dough to a lightly floured flat surface and knead and fold about 4 times.Form the dough into a ball, place in a clean bowl, cover the bowl, place it in a not too warm draft free area and let it rise 2½ - 3 hours, until doubled in bulk.
SECOND DOUGH
- In the stand up mixer add the first dough, the flour, sugar, honey, egg yolk, zest, vanilla and salt, start to knead on low medium speed (#2) for 1 minute, then add the egg one at a time, then continue to knead for 30 minutes, the dough should pull away from the sides of the bowl.
- Butter a medium Pandoro Pan. (6x7½x7½ inches/ 15x19x19 cm) (500 grams size)
- Add the butter a little at a time, kneading continuously, when all the butter has been incorporated, continue to knead for 30 minutes, the dough will be shiny and a little sticky but not overly. Lightly butter your hands and a flat surface, place the dough on top and fold 4-5 times, form into a dough ball, place in the prepared pan seam side up, cover and let rise in a draft free not too warm area for 4-5 hours or until tripled in bulk and the dough is about 1/2 inch over the top of the pan.
- Pre-heat oven to 300F (150C).
- Once the dough has risen tripled in volume, it should have risen over the top of the pan, bake for about 35-45 minutes or a toothpick comes out clean. If the top is browning too much after 25 minutes then cover with foil and continue baking. Let it sit 30 minutes in the pan then remove and place on a wire rack to cool. Dust with powdered sugar before serving. Enjoy!
Notes
- The ideal dough rising temperature for Pandoro is between 68-72°F (20-22°C) to ensure a slow, even rise and optimal texture.
- Store the finished Pandoro wrapped in plastic and in an airtight bag at room temperature to keep it fresh for up to 6 to 7 days.
- Avoid freezing homemade Pandoro, as it can negatively affect the soft crumb and structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cake
Amount Per Serving
Calories 2876 kcal
% Daily Value*
| Calories | 2876kcal | 144% |
| Carbohydrates | 358g | 119% |
| Protein | 56g | 112% |
| Fat | 136g | 209% |
| Saturated Fat | 79g | 395% |
| Cholesterol | 1043mg | 348% |
| Sodium | 1269mg | 53% |
| Potassium | 577mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 120g | 240% |
| Vitamin A | 4554IU | 91% |
| Calcium | 179mg | 18% |
| Iron | 17mg | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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